Cut the chicken in to 1inch pieces and then combine it with the buttermilk in a large bowl to soak. Let sit for 10mins, or if you have the time overnight for even better flavour and moisture!

Preheat the oven to 200C and line a large baking tray with baking paper. Crush the cornflakes in a large bowl using the back of a large spoon. Then mix in the salt and pepper. One piece at a time, pick up the chicken allowing excess buttermilk to drain off and then coat it in the corn flakes. Repeat until all chicken is coated.

The chicken can be frozen at this stage. Just store between baking paper in an airtight container for a quick and easy snack.

Lay the chicken out on the baking tray at least 1cm apart and then drizzle with olive oil.

Bake in the oven for 20mins until crunchy and cooked through. Serve with garlic aioli.